Flavoured chicken feet and processing technology thereof

A processing technology and technology for chicken feet, applied in the field of flavored chicken feet and its processing technology, can solve problems such as affecting the health of consumers, low nutritional value of chicken feet, and inability to precipitate nutrients, so as to retain nutrients and reduce nutrients. The loss of ingredients and the effect of convenient storage

Inactive Publication Date: 2020-11-10
ANHUI HEXIAN SUN ISLAND FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, when the existing chicken feet are produced and processed, they mainly use preservatives to improve the preservation time and taste of chicken feet, but because preservatives are harmful to human health, and after long-term consumption, they will not only weaken the immune system of the human body. At the same time, it will also affect the health of the eater. Secondly, the existing flavored chicken feet use a large amount of condiments in order to improve the taste of the chicken feet, resulting in low nutritional value of the chicken feet. After long-term consumption, it is easy to cause malnutrition. Moreover, the nutrients contained in the chicken feet cannot be separated out, so that the nutrients in the chicken feet that can be absorbed by the human body are lost, thereby causing a waste of resources. Therefore, we propose a flavored chicken feet and its processing technology

Method used

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  • Flavoured chicken feet and processing technology thereof
  • Flavoured chicken feet and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A flavored chicken feet, made of the following components in parts by weight: 550 parts of chicken feet, 23 parts of carrots, 3 parts of ginger, 23 parts of mature vinegar, 14 parts of edible salt, 53 parts of rice wine, 40 parts of wild pepper, 38 parts of red oil 5 parts of rock sugar, 3 parts of cinnamon, 32 parts of yam, 20 parts of peach kernel, 7 parts of angelica, 23 parts of parasitic, 74 parts of milk powder.

[0052] refer to figure 1 Shown, a kind of processing technology of local flavor chicken feet, the concrete steps of this processing technology are as follows:

[0053] Step 1: Clean the raw materials first, then put the rice wine, mature vinegar and milk powder into the container, and stir with a glass rod to obtain the soaking liquid. The mixing of the rice wine, mature vinegar and milk powder includes the following steps:

[0054] (1) Put milk powder and water first, the ratio of water to milk powder is 1:3, then stir for 5 minutes, pour mature vinega...

Embodiment 2

[0064] A flavored chicken feet, made of the following components in parts by weight: 550 parts of chicken feet, 23 parts of carrots, 3 parts of ginger, 23 parts of mature vinegar, 14 parts of edible salt, 53 parts of rice wine, 40 parts of wild pepper, 38 parts of red oil 5 parts of rock sugar, 3 parts of cinnamon, 32 parts of yam, 20 parts of peach kernel, 7 parts of angelica, 23 parts of parasitic, 74 parts of milk powder.

[0065] refer to figure 1 Shown, a kind of processing technology of local flavor chicken feet, the concrete steps of this processing technology are as follows:

[0066] Step 1: Clean the raw materials first, then put the rice wine, mature vinegar and milk powder into the container, and stir with a glass rod to obtain the soaking liquid. The mixing of the rice wine, mature vinegar and milk powder includes the following steps:

[0067] (1) Put milk powder and water first, the ratio of water to milk powder is 1:3, then stir for 5 minutes, pour mature vinega...

Embodiment 3

[0077] A flavored chicken feet, made of the following components in parts by weight: 550 parts of chicken feet, 23 parts of carrots, 3 parts of ginger, 23 parts of mature vinegar, 14 parts of edible salt, 53 parts of rice wine, 40 parts of wild pepper, 38 parts of red oil 5 parts of rock sugar, 3 parts of cinnamon, 32 parts of yam, 20 parts of peach kernel, 7 parts of angelica, 23 parts of parasitic, 74 parts of milk powder.

[0078] refer to figure 1 Shown, a kind of processing technology of local flavor chicken feet, the concrete steps of this processing technology are as follows:

[0079] Step 1: Clean the raw materials first, then put the rice wine, mature vinegar and milk powder into the container, and stir with a glass rod to obtain the soaking liquid. The mixing of the rice wine, mature vinegar and milk powder includes the following steps:

[0080] (1) Put milk powder and water first, the ratio of water to milk powder is 1:3, then stir for 5 minutes, pour mature vinega...

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Abstract

The invention discloses flavoured chicken feet and a processing technology thereof. The processing technology comprises the following steps of: cleaning raw materials, putting yellow rice wine, maturevinegar and milk powder into a vessel, performing stirring, chopping the chicken feet, putting the chopped chicken feet into prepared soaking solution, performing soaking, performing filtering so asto obtain chicken foot raw materials, adding red oil into a pot, furthermore, adding ginger, carrots, Chinese yams and rod chillies, performing stir-frying, pouring the solution obtained by filtrationinto the pot after 1-2 min, quickly heating, meanwhile, adding cinnamon, rock candy, edible salt, angelica sinensis and mistletoe into the pot, sealing the pot, and cooking to obtain the flavoured chicken feet. According to the flavoured chicken feet and the processing technology thereof in the invention, the mature vinegar and the yellow rice wine are added into the raw materials, so that calcium in the chicken feet can be separated out; therefore, the content of calcium in food can be increased; meanwhile, the irritation of the chicken feet to taste buds of a user also can be improved; a lot of nutrient substances are added into the raw materials; and therefore, the content of nutritional ingredients in the chicken feet can be greatly improved, so that requirements of different users are satisfied.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a flavored chicken feet and a processing technology thereof. Background technique [0002] With the continuous development of society, people's requirements for food are getting higher and higher, so they need to eat healthy food while pursuing taste, and because of the convenient transportation, people can buy different types and tastes of food at the same time. This produces a large number of food snacks with unique flavors; [0003] At present, when the existing chicken feet are produced and processed, they mainly use preservatives to improve the preservation time and taste of chicken feet, but because preservatives are harmful to human health, and after long-term consumption, they will not only weaken the immune system of the human body. At the same time, it will also affect the health of the eater. Secondly, the existing flavored chicken feet use a large amount of condiments ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L19/00A23L19/10
CPCA23L13/20A23L13/428A23L13/50A23L19/03A23L19/10
Inventor 胡俊田定梅胡明林
Owner ANHUI HEXIAN SUN ISLAND FOOD
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